Ingredients

• 12 asparagus spears
• 12 slices Parma ham
• 1 lemon, cut into small wedges
• Pinch freshly ground black pepper

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Instructions

1. Trim and blanch asparagus spears in boiling salted water for about 1 minute and then chill in an ice bath. Dry them with paper towels. Wrap a slice of ham around each of the asparagus, leaving the tips showing. Serve with lemon wedges and sprinkle with black pepper.